Vegan Cranberry Feta Holiday Salsa

welcome to a burst of festive flavors with our vegan cranberry feta holiday salsa!

this vibrant medley combines the tartness of shredded cranberries, the creamy richness of vegan feta, and the juicy pop of pomegranate arils.

finely diced jalapeño adds a touch of heat, while chopped cilantro and roasted pepitas bring freshness and crunch.

the red onion provides a savory kick, and all these elements marinate in a garlic-infused olive oil vinaigrette with hints of lime, red wine vinegar, maple syrup, hummus, and dijon mustard.

then, a sprinkling of sea salt and pepper ties it all together.

perfect for holiday gatherings or as a flavorful topping, this salsa is a celebration on every chip. let the festivities begin!

the taste of this vegan cranberry feta holiday salsa is a melting pot of contrasting yet harmonious notes.

the shredded cranberries bring a bold tartness that is balanced by the creamy richness of feta, the burst of juicy pomegranate arils adds a very slight sweetness, while the finely diced jalapeño introduces a subtle heat that lingers.

chopped cilantro contributes a refreshing aroma, and the roasted pepitas provide a satisfying crunch.

finely diced red onion brings a savory element that complements the sweetness of the other ingredients.

all of these layers are brought together by the garlic-infused olive oil vinaigrette, which imparts a zesty and slightly tangy flavor.

the lime, red wine vinegar, maple syrup, hummus, and dijon mustard add depth and complexity, creating a well-rounded and festive taste. a sprinkle of sea salt and pepper enhances the overall flavor profile.

this salsa is a delightful dance of tastes that makes every bite a celebration of the holiday season.

ah, the texture of this vegan cranberry feta holiday salsa is a contrast of crispness and creaminess.

shredded cranberries provide a unique chewiness, offering a bite that is complemented by the creamy richness of feta.

the juicy burst of pomegranate arils adds a pleasing pop, while the finely diced jalapeño contributes a slight crunch.

the chopped cilantro brings a fresh and leafy texture, and the roasted pepitas introduce a satisfying nuttiness with their crunchy exterior. the flavors in this recipe are just simply incredible!

for this vegan cranberry feta holiday salsa, there are versatile substitute options to cater to different preferences and dietary needs.

if jalapeños are too spicy, consider using milder chili varieties or omitting them for a mellow flavor profile.

for those with cilantro aversions, parsley can be a suitable replacement, offering a fresh depth of herbs without the distinctive cilantro taste.

if roasted pepitas are unavailable, toasted sunflower seeds can provide a similar nutty crunch.

red onion can be substituted with milder options like green onions or chives if a subtler onion flavor is preferred.

in the vinaigrette, agave nectar can be used instead of maple syrup, and tahini can replace hummus for a different creamy element.

these substitutions allow for flexibility, ensuring that the salsa remains customizable and enjoyable for a wide range of tastes and dietary requirements.

if you love Vegan Cranberry Feta Holiday Salsa, then try these other recipes from my blog!

Vegan Mexican Street Corn Salad

Burrito Inspired Vegan Salad

Make You Glow Vegan Salad

Restaurant Style Vegan Chicken Caesar salad

Smashed Potato Kale Caesar Salad

Crunchy Veggie and Edamame Salad with Peanut Dressing

Roasted Tofu Kale Salad with Lemon Poppyseed Dressing

Nourishing Kale Salad with Cilantro Peanut Dressing

The Best Creamy Vegan Potato Salad

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Kale Salad with Tahini Dressing

Vegan Caprese Quinoa Salad

Hearty Winter Potato and Lentil Salad

Vegan Greek Village Pasta Salad

are you going to make Vegan Cranberry Feta Holiday Salsa!?

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Vegan Cranberry Feta Holiday Salsa

Recipe by MaryCourse: Snacks


Prep time




  • for the salsa:
    2 cups shredded fresh cranberries
    8 ounces crumbled vegan feta (violife)
    1/2 cup pomegranate arils
    1 finely diced jalapeño
    a couple of handfuls of chopped cilantro
    3/4 cup roasted pepitas (pumpkin seeds)
    1/2 cup finely diced red onion

    for the vinaigrette:
    1/4 cup garlic-infused olive oil (or plain olive oil with minced garlic)
    juice from 1/2 lime
    1 and 1/2 tbsp red wine vinegar
    1-2 tbsp maple syrup
    1 tbsp hummus
    1 tsp dijon mustard
    sea salt and pepper to taste


  • prepare the ingredients:
    shred the cranberries using a food processor or grater. in the food processor, pulse until grainy.
    crumble the feta cheese.
    dice the jalapeño and red onion finely.
    chop the cilantro.
    roast the pepitas in a dry pan over medium heat until they are golden and fragrant.
  • make the vinaigrette:
    in a small bowl, whisk together the garlic-infused olive oil, lime juice, red wine vinegar, maple syrup, hummus, dijon mustard, sea salt, and pepper. adjust the sweetness and acidity to your taste.
  • combine ingredients:
    in a large mixing bowl, combine the shredded cranberries, crumbled feta, pomegranate arils, diced jalapeño, chopped cilantro, roasted pepitas, and finely diced red onion.
  • add the vinaigrette:
    pour the vinaigrette over the salsa ingredients.
    gently toss all the ingredients together until well coated with the vinaigrette.
  • chill and serve:
    allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors meld.

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2 Responses

  1. Hello
    I am enjoying your recipes very much. However a question with the hummus in the vinaigrette for the cranberry salsa. Is it necessary? Thank you. I will be making this soon for a dinner party.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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